From DN Recipes by David Nagy · Food & Beverage

George Motz NYC Smashburgers

Published

 

George Motz's classic smash burger
This is the quintessential diner-style cheeseburger, which you can easily make on a cast-iron skillet or flat-top griddle at home. 

Ingredients
  • 3.5-4.0 oz. (approximately 1/4 lb.) of 80/20 ground beef (preferably 75/25 ground chuck)
  • Kosher salt
  • Lawry's seasoned salt
  • Martin's Potato Roll, buttered and toasted
  • 1 slice of American cheese
  • Diced sweet onion
  • French's yellow mustard
  • 2 dill pickle chips 
Instructions
  1. Heat the pan: Heat a cast-iron skillet or flat-top griddle to medium-high heat. The surface should be hot enough to sizzle when the beef is added - about 360 degrees.
  2. Prepare the beef: Roll the ground beef loosely into a ball. Do not pack it too tightly.
  3. Smash and season: Place the meatball on the hot surface and brown it for 45-60 seconds, then flip it and smash it firmly with a heavy, stiff metal spatula. Immediately sprinkle the patty with Lawry's seasoning.
  4. Cook the first side: Leave the patty alone to develop a crust. Cook for about 2–2.5 minutes, or until you see bubbles and a reddish liquid forming on top, but the meat is still pink.
  5. Flip and cheese: Flip the patty and immediately add a slice of American cheese. Cook for another minute to melt the cheese. Place a metal bowl or pot lid over the patty to help the cheese melt.
  6. Build the burger: Remove the cheesed patty from the skillet and place it on your buttered and toasted potato roll. Add the diced onion, yellow mustard, and pickle chips. 

George Motz's fried onion burger
This variation is inspired by the classic Oklahoma-style fried onion burger, where the onions are cooked directly into the patty. 
Ingredients
  • 2.7–3 oz. of 80/20 ground beef (ideally 75/25 ground chuck)
  • Lawry's seasoning
  • Finely shaved or thinly sliced sweet onion (e.g., Vidalia)
  • 1 slice of American cheese
  • Martin's Potato Roll, or other soft bun 
Instructions
  1. Prepare the ingredients: Form the ground beef into loose balls. Finely shave the sweet onion.
  2. Heat the griddle: Get your griddle or cast-iron skillet very hot. Add a bit of beef tallow or oil.
  3. Combine and smash: Place the beef ball on the hot cooking surface and immediately cover it with a generous amount of the shaved onion. After 30-60 seconds when the bottom has browned, press the onion into the meat and smash the patty down firmly with a stiff metal spatula.
  4. Cook the first side: Let the burger cook until the patty is well-seared and the onions are fused with the beef.
  5. Flip and melt: Flip the burger patty. Add a slice of American cheese and cover it with a metal lid to trap the steam and melt the cheese.
  6. Steam the buns: For a soft, juicy bun, place the buns directly on top of the cooking patties to absorb the steam and beef drippings.
  7. Assemble and serve: Place the finished patty on a steamed bun and serve. As Motz notes, this burger often doesn't need additional condiments